Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate
- 30 November 2006
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 19 (6-7), 687-693
- https://doi.org/10.1016/j.jfca.2005.05.003
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activityFood Chemistry, 2005
- Flavanol Content and Antioxidant Activity in Winery ByproductsJournal of Agricultural and Food Chemistry, 2003
- Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different AldehydesJournal of Food Science, 2003
- Development of seed polyphenols in berries from Vitis vinifera L. cv. ShirazAustralian Journal of Grape and Wine Research, 2000
- Wine by-products with health benefitsFood Research International, 2000
- Determination of phenols in wines by liquid chromatography with photodiode array and fluorescence detectionJournal of Chromatography A, 2000
- Red wine astringency: a reviewAustralian Journal of Grape and Wine Research, 1998
- New Anthocyanin Pigments Formed after Condensation with FlavanolsJournal of Agricultural and Food Chemistry, 1997
- Phenolic compounds and polyphenoloxidase in relation to browning in grapes and winesCritical Reviews in Food Science and Nutrition, 1991
- The phenolic cinnamates of white grapes and wineJournal of the Science of Food and Agriculture, 1978